Roast Snapper with Spring Vegetables

Roast Snapper with Spring Vegetables

recipe by

250
calories
9
ingredients
4
servings
3.716

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Ingredients

6 ozs sunchokes peeled and roughly chopped
1 1/2 lbs red snapper gutted and scaled
4 cloves garlic minced
1 fennel bulb small, sliced
1 onion small, sliced
10 ozs vine ripened tomatoes chopped
4 ozs asparagus cut into 2″ lengths
1 handful mint leaves chopped

Nutrition Facts

250
calories
2
g fat
4
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 250
Calories From Fat 15
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat g
Cholesterol 65mg
22%
Sodium 190mg
8%
Potassium 1410mg
40%
Total Carbohydrates 17g
6%
Dietary Fiber 6g
24%
Sugars 4g
Protein 39g
78%
Vitamin A
25%
Vitamin C
50%
Calcium
15%
Iron
10%

Weight Watchers Points

PointsPlus: 5
SmartPoints: 4